Particularly as winter approaches, soup becomes a nutritious staple with a multitude of benefits.
We all know that Chicken Soup can alleviate the symptoms of a cold or flu. As a matter of fact, most soups, either meat based or vegetarian, not only soothe a variety of ailments but pack a punch in providing much needed vitamins, protein, calcium, and other nutrients.
Seniors’ dietary needs are often unmet. Several factors can make it difficult to eat and many times food simply becomes less appealing. Changing taste buds, dental problems, medication side effects, or the prospect of eating alone can all contribute to a poor diet. Poor nutrition often exacerbates existing health problems creating a vicious cycle of declining health.
Most soups freeze well. Having a batch available either for heating on the stove or in the microwave makes it an easy alternative to preparing a meal from scratch.
We’ll be posting some simple recipes in the coming months to keep you and your loved ones warm and satisfied through winter.
8 cups Chicken Stock or fat-free, lower-sodium chicken broth
2 (4-ounce) skinless, bone-in chicken thighs
1 (12-ounce) skinless, bone-in chicken breast half
2 cups diagonally sliced carrot
2 cups diagonally sliced celery
1 cup chopped onion
6 ounces uncooked medium egg noodles
1/2 teaspoon kosher salt
1/2 teaspoon black pepper
Celery leaves (optional)
1. Combine the first 3 ingredients in a Dutch oven over medium-high heat; bring to a boil. Reduce heat; simmer 20 minutes. Remove chicken from pan; let stand for 10 minutes. Remove chicken from bones; shred meat into bite-sized pieces. Discard bones.
2. Add carrot, celery, and onion to pan; cover and simmer for 10 minutes. Add noodles, and simmer 6 minutes. Add chicken, salt, and black pepper; cook for 2 minutes or until noodles are done. Garnish with celery leaves, if desired.